Ingredients

2 tablespoons olive oil (divided)

2 tablespoons butter (divided)

8 oz. mushrooms (sliced baby bella recommended)

1 large boneless, skinless chicken breast (about ¾ lb.)

Salt and pepper, to taste

½ cup dry white wine

1 tablespoon butter

3 cloves garlic (minced)

6 cups low sodium chicken broth

2 tablespoons low sodium soy sauce

2 teaspoons hot sauce (Frank’s hot sauce recommended)

2 teaspoons honey

¾ teaspoon toasted sesame seed oil

2 (3 oz.) packets instant Ramen noodles (discard flavor packets)

6 leaves bok choy (roughly chopped)

¾ teaspoon each: onion powder, mustard powder

¼ teaspoon ground ginger

1/8 teaspoon white pepper

1 pinch red pepper flakes

Green onions, for garnish

Roughly chopped honey roasted peanuts, for garnish

Soft boiled eggs, for serving (see notes)

Instructions

Step 1: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot over medium-high heat. Add the mushrooms and sauté until golden, about 4 minutes. Remove and set aside.

Step 2: Slice the chicken breast in half lengthwise to create two thinner pieces. Cover with plastic wrap and gently pound with a meat mallet to ½ inch thickness.

Step 3: Pat the chicken dry and season both sides with salt and pepper.

Step 4: Heat the remaining olive oil and butter in the soup pot over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden brown. Remove, turn off heat, and let rest for 10 minutes before slicing into strips.

Step 5: Pour in the white wine and bring to medium heat. Use a spatula to scrape up any browned bits from the pot. Let the wine reduce by half, about 4-5 minutes.

Step 6: Add 1 tablespoon butter and the minced garlic. Cook for 2 minutes until fragrant.

Step 7: Stir in chicken broth, soy sauce, hot sauce, honey, sesame oil, onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes. Bring to a gentle boil and simmer for 10 minutes to develop flavor.

Step 8: Bring broth to a rapid boil. Add the ramen noodles and cook for 1 minute. Reduce heat to a gentle simmer. Add the bok choy, cooked mushrooms, and sliced chicken. Simmer until noodles are tender, about 3 minutes.

Step 9: Ladle the ramen into bowls. Top with chopped green onions, honey roasted peanuts, and a soft boiled egg. Serve immediately.

Tips & Variations

For deeper flavor, use homemade or high-quality chicken broth instead of store-bought.

Try substituting shiitake mushrooms for a different earthy flavor.

Add a splash of rice vinegar or lime juice to brighten the broth before serving.

Soft boiled eggs can be prepared by boiling eggs for 6-7 minutes, then cooling in ice water before peeling.

For a vegetarian option, omit chicken and use vegetable broth. Add tofu instead of chicken.

FAQs

Can I use fresh ramen noodles instead of instant?

Yes, fresh noodles work well and cook quickly. Adjust cooking time according to the package instructions, usually 2-3 minutes instead of instant noodles’ 1 minute.

How do I make the soft boiled eggs perfectly?

Bring a pot of water to a boil, gently lower eggs in, and cook for exactly 6-7 minutes. Immediately transfer to ice water to stop cooking for tender whites and a runny yolk.